摘要
讨了影响冻干食品复水性、色泽及微生物污染的因素，并分析如何选择工艺条件参数以控制冻干食品之品质。
The paper investigates the factors that affects reabsorbing - water capacity, colour and bacterial infection of freeze - drying foodstuffs. Also this artical analyses how to modify the quaility of freeze - drying foodstuffs.
